Findings in Meat with Anthrax

  • Animals that die from anthrax decompose very quickly.
  • Rigor mortis in the meat develops slowly or not at all.
  • Tar-like colored blood flows from natural openings (Anus, Vulva, Mouth, Nose, Ear, and Tear ducts) and the blood does not clot.
  • Bleeding and edema are observed in various parts of the carcass.
  • When the animal's skin is flayed, the subcutaneous blood vessels are very full.
  • The spleen shows 4-5 times enlargement compared to normal.

Precautions and Recommendations

  • Attention should be paid to the purchased meat being fresh in color and not having any unusual odor.
  • Packaged meat should not have color changes, should not be very bloody, and the expiration date and package integrity should be checked.
  • Work with reliable raw material suppliers; meat from cattle species animals that are not slaughtered in licensed slaughterhouses/abattoirs by the Ministry of Agriculture and Forestry of the Republic of Turkey, not healthy, not tagged, and not registered, as well as meat from sheep and goat species and illegally slaughtered animals, should not be purchased.
  • Invoices or delivery notes related to the purchased and served meat, and if available, veterinary health reports should be kept at the facility.
  • When issuing Veterinary Health Reports for domestic animal and animal product shipments, passports for registered cattle species animals and transport documents for sheep and goat species animals should be requested from suppliers.
  • If the facility purchases carcasses, attention should be paid to the carcass bearing a stamp indicating suitability for consumption.
  • Personal hygiene rules must be followed; foods should be stored, prepared, preserved, and served at appropriate temperatures and conditions.
  • To prevent possible cross-contamination, separation of tools-equipment and preparation areas should be ensured.
  • Meats should be cooked well and at sufficient temperatures and served at appropriate serving temperatures.

Note: There may be a risk of transmission through the milk of a sick animal.

General Information About ANTHRAX (ŞARBON)

It is one of the most important and dangerous diseases transmitted from animals to humans. The causative agent of anthrax disease is Bacillus anthracis. The disease multiplies by forming spores. Its spores can remain alive in soil and water for decades. The spores are highly resistant to physical and chemical effects. B. anthracis spores die at 160 °C within 60 minutes.

The disease is mostly seen in herbivorous animals such as cattle, sheep, goats, and buffalo. Transmission to humans occurs through skin, respiratory, and digestive routes.